Hitsumabushi is a famous Nagoya-style grilled eel dish that offers a unique way to enjoy unagi (freshwater eel). Unlike regular unagi donburi, Hitsumabushi is eaten in three different ways: plain, with condiments, and as ochazuke (with broth or tea). This recipe will guide you through making authentic Hitsumabushi at home.
Ingredients
For the Grilled Eel (Unagi)
- 2 fillets of fresh unagi (freshwater eel)
- ½ cup mirin
- ¼ cup soy sauce
- ¼ cup sake
- 2 tbsp sugar
For the Rice
- 2 cups Japanese short-grain rice
- 2 ½ cups water
For the Condiments
- 2 tbsp finely chopped green onions
- 2 tbsp grated wasabi or prepared wasabi paste
- 2 tbsp shredded nori (seaweed)
- 1 tbsp toasted sesame seeds
- ¼ cup finely chopped shiso leaves (optional)
For the Dashi Broth (Ochazuke)
- 2 cups dashi (Japanese soup stock) or green tea
- 1 tsp soy sauce
- ½ tsp salt
Instructions
Step 1: Prepare the Rice
- Rinse the Japanese rice under running water until the water runs clear. Drain and let it sit for 30 minutes.
- Cook the rice using a rice cooker or a pot with 2 ½ cups of water. Keep warm until ready to serve.
Step 2: Make the Unagi Sauce (Tare)
- In a small saucepan, combine mirin, soy sauce, sake, and sugar.
- Simmer over low heat, stirring occasionally, until the sauce thickens slightly (about 10 minutes). Remove from heat and set aside.
Step 3: Grill the Unagi
- If using raw eel, grill it skin-side down over medium heat for about 5 minutes.
- Flip and grill the flesh side for another 5 minutes.
- Brush the unagi generously with the tare sauce and continue grilling for another 2 minutes on each side until caramelized.
- Slice the grilled eel into thin strips.
Step 4: Assemble the Hitsumabushi
- Place the cooked rice in a serving bowl or lacquered box.
- Arrange the sliced unagi on top and drizzle with additional tare sauce.
Step 5: Enjoy Hitsumabushi in Three Ways
First Way: Eat it Plain
Scoop some rice and unagi into your bowl and enjoy as-is to appreciate the smoky, sweet flavor of the eel.
Second Way: Add Condiments
Sprinkle green onions, wasabi, sesame seeds, shiso, and nori over the rice and eel to enhance the flavor.
Third Way: Make Ochazuke
Pour hot dashi broth or green tea over your bowl, creating a comforting ochazuke-style dish.
Tips for the Best Hitsumabushi
- Use high-quality eel: Freshwater eel is best when freshly grilled, but you can also use pre-packaged grilled unagi from Asian markets.Shamrock Shake Recipe: A Festive and Refreshing Treat
- Adjust the sweetness: If you prefer a less sweet sauce, reduce the sugar slightly.
- Don’t overcook the eel: It should be tender and not dry, so avoid excessive grilling.
Enjoy your homemade Hitsumabushi! 🍽😋
